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Alpha Zeta 'P' Pinot Grigio 2018 (1x75cl)

Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.

The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit.

The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled and racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. The wine was held in temperature controlled stainless steel tanks before bottling. 

100% Pinot Grigio.

The wine has aromas of ripe peach and pear and slight hints of flint. It is refreshing and crisp on the finish, with attractive Pinot Grigio characters.

£10.00

Alpha Zeta 'S' Soave 2018 (1x75cl)

Alpha Zeta was created in 1999 by UK wine importer, David Gleave MW, and New Zealand winemaker, Matt Thomson with this belief in mind. They realised that the key is to marry local grape growers with impeccable winemaking. All Alpha Zeta wines are made from indigenous grape varieties grown in the hills north-east of Verona.  The flavours of the grape shine through in the glass offering great value, quality and balance. Matt works with local Veronese grape growers in hillside vineyards to select parcels of fruit, rather than buying in bulk wine. They have worked together to reduce yields and the grapes are now picked later. In this way, they have been able to improve grape quality and obtain riper flavours.

Grapes are sourced from hillside vineyards in the Soave area, where the climate is moderate. The volcanic soil is poor and granitic so the vines are put under stress helping to produce superior quality fruit.

The grapes were hand harvested, destemmed, crushed and pumped to the press with no sulphur addition. The juice was chilled immediately and naturally settled. Cultured yeasts were added to initiate fermentation, which took place at low temperatures (12-14°C) in order to retain fruit flavours. The wine remained in tank until bottling to maximise freshness.

This wine is 100% Garganega.

This is a pale lemon coloured wine, with clean, bright aromas of almond blossom. With fresh acidity, the palate is ripe and concentrated, full of apple and pear flavours. The finish is lively and crisp.

£8.35

Anton Finkenauer Kreuznacher Riesling QbA trocken 2015 (1x 75cl)

In 1925 the winery of Anton and Carl Finkenauer was split as the two brothers wanted to go their own way. Since then there have been two wineries with the same name situated just a few metres away from each. Weingut Anton Finkenauer is a family company offering well made and attractively priced wines with an annual volume of 60,000 bottles.

The grapes were cool fermented to retain the fruity character with a good balance of acidity.

100% Riesling.

The wonderful balance between sugar and acidity found in this wine, makes it a good example of the wines from the Nahe region. A young, dry, streamlined and fruity wine with just a hint of refreshing spritz on the palate. The perfect accompaniment to seafood, particularly oysters, green Niçoise salads and creamy Camembert.

£9.90

Botter Catarratto--Pinot Grigio IGT Emilia 2017 (1x75cl)

They say that a good wine needs time to reveal its qualities, but it also needs dedication and constant commitment. Few products can embody so much expertise and thousands of years of history as those made by Botter. It has passed through the careful hands of three generations for whom wine was a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion.

This is a crisp, dry white wine with a wonderful fruit-forward palate and a delicate, long finish. The combination of these two grapes, results in a win with white flowers on the nose. Well-balanced, juicy fruit on the palate. the palate is dry, well-balanced and full-bodied.

£7.55

Botter Merlot del Veneto IGT 2017 (1x75cl)

They say that a good wine needs time to reveal its qualities, but it also needs dedication and constant commitment. Few products can embody so much expertise and thousands of years of history as those made by Botter. It has passed through the careful hands of three generations for whom wine was a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion.

After the grapes are harvested during the second half of September, this wine undergoes traditional red wine vinification at a controlled temperature between 25 and 27 °C.

This is an elegant, well-structured wine with typical ruby red colour. It has a clean bouquet with notes of currants and violets. The palate is balanced, delicate and persistent.

£7.50

Cantina Di Monteforte Soave Classico Superiore Docg Vigneto Montegrande 2017 (1x75cl)

The Cantina di Monteforte co-operative is situated in the eastern part of Soave Classico and Soave. They have 1,200 hectares in total, part in Soave Classico and part outside the Classico zone, with some of the best vineyards in Soave Classico. 60% of their vineyards are on the hills, facing south and southeast, which gives wines that are riper and fuller than most others produced in Soave. The co-op has 600 members and harvests about 20,000 tonnes of grapes a year. Cool summer breezes blowing down the Alpone Valley from the foothills of the Dolomites to the north give warm days and cool nights, which helps with the accumulation of aromatic characters in the grapes. Matt Thomson works with Gaetano Tobin at the Cantina to produce these wines.

The grapes for this single vineyard wine are grown in the ’Montegrande’ vineyard, a south/southeast facing hillside site with superb exposure where vines are on average more than 30 years old. The vineyard is situated 250-300 metres above sea level and soils are volcanic in origin. This site produces wines that are riper and fuller than most others produced in Soave Classico.

The wine was made using small-batch vinification in mid-October. The grapes were pressed gently using special presses. The must was fermented in small barrels as well as 15 hectolitre barrels, where the wine remained for approximately one year until bottling.

This wine is 100% Garganega.

Pale gold in colour, this wine opens with a fresh, scented nose that shows hints of white fruit and the characteristic almond blossom notes of a top quality Soave. Honeyed, waxy and complex on the palate, with a lovely citrus twist on the finish, it is well balanced and long.

£9.85

Chateau Los Boldos Tradition Reserve Cabernet Sauvignon 2017 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the wide diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

2017 was notable for the drastic fires that spread across large areas of Chile in the first part of the year. Fortunately there was no damage to the Cachapoal Andes area. A generally warm summer produced ripe fruit flavours and the grape harvest started earlier than usual.

Fermentation took place in stainless steel tanks over a period of eight days at temperatures of 25-28°C. After malolactic fermentation, the wine was aged in French and American oak for four months prior to bottling.

Deep ruby red in colour, this wine has ripe red fruit aromas of wild strawberries and redcurrants mingling with black cherry fruit characters and hints of spice from oak ageing. The palate is balanced and fresh, with integrated tannins and an elegant finish.

£9.35

Chateau Los Boldos Tradition Reserve Carmenere 2018 (1x 75cl)

Awarded 84 points and Commended status by Decanter in their April 2019 Panel Tasting on Chilean Carmenère. 

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the diurnal temperature range are ideal for growing fruit that maintains fresh acidity while ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, thereby controlling everything from grape to bottle.

The wine was fermented in stainless steel tanks for eight days at temperatures between 25-28°C before undergoing malolactic fermentation. The wine was then aged for six months in oak (60% French, 40% American) to soften tannins and add complexity.

With an intense, deep ruby colour, the wine has red and black cherry notes with black pepper and chocolate on the finish. Its rounded texture and fruitiness give it an appealing, plush mouthfeel.

£9.55

Chateau Los Boldos Tradition Reserve Chardonnay 2018 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the high diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

Much-needed rain in winter replenished water levels in the vineyard. This was followed by a dry period, which prompted slow ripening, allowing for good flavour accumulation and the dry conditions ensured there was little disease pressure. 2018 was a good vintage across most of Chile for both quality and quantity.

The Chardonnay grapes were macerated in stainless steel tanks before fermentation took place over three weeks at temperatures between 13-15°C. No malolactic fermentation took place, and the wine spent a further three months in tank prior to bottling.

Bright pale yellow in colour, this wine has aromas of tropical fruit, apricots and pears. Lively, fresh acidity complements the wine’s persistent fruitiness and elegant finish.

£9.45

Chateau Los Boldos Tradition Reserve Merlot 2018 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the high diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

The wine was fermented in stainless steel tanks for eight days at temperatures between 25-28°C. 60% of the wine spent six months in French oak barrels before bottling to soften the tannins and add complex layers of flavour.

This Merlot is bright ruby-red in colour, with aromas of sour cherries, blackberries, blackcurrants and a touch of vanilla. On the palate, the wine is balanced with velvety tannins and a soft, elegant finish.

This wine is suitable for vegetarians and vegans.

£9.50

Chateau Los Boldos Tradition Reserve Sauvignon Blanc 2018 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the high diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

Much-needed rain in winter replenished water levels in the vineyard. This was followed by a dry period, which prompted slow ripening, allowing for good flavour accumulation and the dry conditions ensured there was little disease pressure. 2018 was a good vintage across most of Chile for both quality and quantity.

The must was fermented at a cool 13-15°C for a lengthy three week period in stainless steel tanks to retain crisp, clean varietal flavours. It rested for another three months in tank with no malolactic fermentation. The resulting wine is zesty and fresh with a bright fruit profile.

This wine is bright pale yellow in colour with youthful hues. On the nose, it has fresh citrus fruit and orange blossom aromas. The concentrated fruit flavours are vibrant and lively on the palate, and the finish is crisp and fruity.

£9.35

Chateau Los Boldos Tradition Reserve Syrah 2015 (1x75cl)

Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.

Los Boldos has 170 hectares of vineyards which benefit from a Mediterranean climate. The clear, bright skies during the summer and the high diurnal temperature range are ideal for growing fruit that maintains fresh acidity whilst ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.

A rainy winter at the start of the 2014/2015 season helped to accumulate enough water for the entire growing season. January was very cloudy, but February was partially clear and a bit warmer than usual, which allowed harvest to begin at the end of the month with concentrated and aromatic grapes with balanced sugar and acidity levels.

The Syrah grapes for this wine were macerated in stainless steel tanks. Fermentation lasted eight days, at temperatures between 25-28°C. The wine underwent malolactic fermentation before 60% of the wine was placed in French oak barrels and aged for six months.

A deep, dark red wine, with aromas of ripe red fruits and spiced notes of black pepper and tobacco. On the palate, this wine is balanced and spicy with velvety tannins and a soft, fruity finish.

This wine is suitable for vegetarians and vegans.

£9.35

Goats Do Roam Red 2017 (1x75cl)

Charles Back, the owner of Fairview, is also the man behind Goats do Roam, which was launched in 1999. Goats do Roam is rare in that it is an amusing and original proposition allied to wines of good quality and value for money. Normally, these 'concept' wines put more money into marketing than into quality but, characteristically, Charles has done the opposite. The fruit for Goats is sourced primarily from Paarl, Malmesbury and Paardeberg. The 'legend' goes that some errant members of Fairview's long established goat herd, supplier of milk for Fairview's internationally award-winning cheeses, escaped one afternoon from their paddock into the Fairview vineyards when Charles Back's young son Jason accidentally left the paddock gate open. The little group happily roamed among the vineyards, showing rare discernment by selecting some of the ripest berries from some of the choicest vines. Their selection serves as the inspiration for the blends of these wines.

This 100% Fairtrade multi-varietal blend comes from vineyards across South Africa's Western Cape. The Shiraz is soucred from trellised vineyards in the Paarl, Stellenbosch and Swartland regions, the Grenache from Piekenierskloof, Paarl and Swartland, the Carignan and Mourvèdre primarily from dryland bushvines in the Swartland and the Petite Sirah from the decomposed granite soils of Paarl.

April and May were very hot and dry with winter arriving late in most regions but was sufficiently cold to break dormancy although rainfall was still below average. Warmer weather in August contributed to an early, even budburst, October and November were characterised by cool nights and warm days, which were perfect for flowering and berry set. The growing season and especially harvest time will be remembered for cooler nights and warmer, drier days and resulted in healthy vineyards.

The grapes were destalked and lightly crushed into stainless steel tanks, with each grape variety fermented separately. The must was inoculated with Rhône yeasts and pump-overs were done up to four times a day during fermentation. After alcoholic fermentation, the wines were racked to tanks and barrels for malolactic fermentation. The wine was then matured in both tanks and barrels prior to blending, stabilization and bottling.

Bright ruby in colour, this wine shows blackcurrant, plum and spice on the nose. Medium bodied with firm tannins, the youthful palate has generous berry fruit and hints of vanilla spice from the oak.

£9.95

Grange Des Rocs Picpoul de Pinet 2017 (1x75cl)

Picpoul is an ancient white-wine grape variety of the traditional and prolific Languedoc-Roussillon wine region in southern France. The name Pique-poul translates literally as "stings the lip", and is a reference to the grape's mouthwateringly high acidity.

The Grange des Rocs range is produced from vineyards located along the Mediterranean coast of southern France. Low yields and a ruthless approach to quality control means that behind the label lie some of the best value wines in the Languedoc. They use a cultivation method know as lutte raisonée which means that while they follow many of the principles followed by organic growers they do not wish to be bound by all the restrictions that this can bring.

The grapes for this wine are harvested by hand. Fermentation takes place over 12 - 15 days using a temperature controlled environment in stainless steel vats using carefully selected yeasts. It is then left on its fine lees for 8 months before filtration and fining take place prior to bottling.  While sulphur is used during the bottling process it is not used during the winemaking process.

This wine is 100% Picpoul.

This wine has a light delicate fragrance with floral and fruit aromas as well as a hint of minerality. It is a dry wine which has light and subtle flavours and is best served with seafood and fish or is perfect as an aperitif.

This wine is suitable for both vegetarians and vegans as it was fined using bentonite.

£9.60

Il Faggio Montepulciano d Abruzzo 2017 (1x75cl)

Il Faggio is made by Alana McGettigan, at one of the region's best co-operatives in the northern part of the Abruzzi. The aim is to capture in the bottle the power and intensity of the grape, together with a lift and freshness which is seldom found in wine from this region. The name, Il Faggio, derives from the fabulous beech trees which proliferate in this area, especially in the Abruzzo national park.

The grapes for this wine were grown on the hills and flatter vineyards surrounding the town of San Salvo in Abruzzo.

The 2017 harvest was 30% smaller than previous years. A cold winter with heavy snowfall was followed by high temperatures in spring and summer with little rain to relieve the vines. This climate favoured the red varieties, which resulted in excellent red wines.

Only the best quality grapes were chosen for this blend, from primarily hand-harvested fruit. At the winery the grapes were de-stemmed, crushed and pumped to stainless steel tanks where the must was innoculated with selected yeast strains and fermented for about 6 days at temperatures up to 34°C. Regular pump overs took place, more frequently during the first few days, to increase extraction which became less frequent towards the end of the fermentation process. After pressing, the wine was transferred to tank for malolactic fermentation to take place.

A deep ruby red in colour, with lifted notes of dark fruits, plums and cherries with a hint of mocha. This wine has soft, ripe tannins and a delicious chocolate-cherry finish.

£9.15
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